Roasted Shrimp with Feta and Oregano
Last week, there was a morning breeze so cool through the window I made hot coffee instead of iced. That alone would have been enough to make me feel quiet and a little wistful, but then I heard the cicadas. They send me right back to the summer I fell in love, kissing on lonely country road, the skirt of my sundress fluttering around my knees in the breeze. The cicadas were the soundtrack.
And, though less romantic, that morning air reminded me of the last time I dared to turn on the oven, when the steam outside wasn’t itself like an oven . I made this recipe from the Barefoot Contessa, who I’ve rhapsodized about before. This recipe, like the last, was no disappointment. Simple, special, a little subtle, and tasting sweetly of sunny days by a Grecian sea (go with it): fresh shrimp, feta, fennel, lemon and oregano. We slid a tray of asparagus spears in alongside the main dish in the oven, and placed a hunk of sunflower bread on the table, and really, now that I think about it: that was pretty romantic, too.
What are you making this weekend?
Roasted Shrimp with Feta and Oregano
Serves 4
from How Easy is That?
4 tablespoons olive oil, divided
1 1/2 cups medium-diced, fennel
1 tablespoon minced garlic
1/4 cup dry white wine
1 14 1/2-ounce can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano or 2 teaspoons fresh
1 tablespoon Pernod (only if you have it on hand)
1 1/4 pound peeled shrimp with tails on
5 ounces feta cheese, crumbled
1 cup fresh breadcrumbs
1 teaspoon lemon zest
2 lemons
Preheat oven to 400 degrees.
Heat 2 tablespoons of the olive oil in a 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8-10 minutes, until its tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod (if using), salt and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10-15 minutes.
Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the breadcrumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
Tall Girl: Oh, if I didn’t have reservations for tonight, I would be making this – how nice and summery!
London is finally having a “heat wave” (er…yeah…), so we’ll be taking advantage of the “heat” (it’s actually gorgeous) and entertaining our weekend guests on the patio of our favourite Korean place tonight.41 weeks ago
Karen: This sounds delicious! A Barefoot Contessa recipe will never let you down, I’m convinced.
I’m making a greek chicken dish tonight I got from Shannalee at Food Loves Writing, with homemade Naan found at NeverHomeMaker. It’s gonna be a good one.
41 weeks ago
Cadi: I’m so glad you got a whisper of cool breeze, I know you all have been roasting out there. Love me some Barefoot Contessa – everything she makes is so yummy! I agree with Karen, she’ll never let you down.
Weekend food: putting up pickled beans and freezing blackberries for winter, baking bread for next week, and making salmon cakes with homemade creme fraiche. Some fritters with garden fresh zucchini and something made with basil (mine is running amok) should round things out nicely.
MMM, weekend food – is it 5:00 yet so we can start cooking and drinking wine and making merry? TGIF!41 weeks ago
Tall Girl, Oh heavens! Entertaining at a Korean restaurant with outdoor seating sounds like a bona fide stroke of genius!
Karen, I love your mish-mash of blog recipes!
Cadi, Your list sounds like cooking and baking summer heaven. I am so ready for Friday merry making!
41 weeks ago
Lucy: What a lovely dinner! I have a hard time resisting any recipe that includes feta.
This weekend it will most likely be tacos for us, with feta standing in for the queso fresco, and lots of fresh onion and cilantro. It’s not exactly steamy here in Seattle, but it’s summer, damn it, and I’m not turning on my oven.41 weeks ago
lisa: lovely healthy dinner at a Korean place downtown , right before reliving my youth at Deathrock Disko! Bauhaus, Killing Joke, Dead Can Dance, etc.. It’s hot, but never too hot to dance!
I would love to make a vegetarian version of what you’re having. It sounds heavenly. (By the way, I so appreciate how often your recipes are veggie and veg-friendly.) Happy Weekend, Sarah!!41 weeks ago
Emily: Where did you get that sunflower bread?! It looks glorious.41 weeks ago
Anita: This looks yummy, I’m going to have to make this next week for sure!41 weeks ago
Anna: Ooo, I just made this! Isn’t it exquisite? I also made the salted caramel ice cream from that episode and the fabulousness nearly killed me.40 weeks ago